Ba Tinh’s Vietnamese Pork and Crab Spring Rolls and Pickle Salad

Name: Ba Tinh’s Vietnamese Pork and Crab Spring Rolls and Pickle Salad
Yield: Feeds 4-6
Ingredients: 1 egg, beaten; 1 tbsp fish sauce; 1 large carrot (or 2 small), peeled and finely diced; ½ kohlrabi, peeled and finely diced; 1 x 12-pack rice spring roll wrappers (22cm/9in diameter); 2 small onions, finely diced; 1 tsp granulated sugar; 1 tsp salt; 2 garlic cloves, very finely sliced; 1 small carrot, cut into very fine pieces (Tinh takes slivers from the top, moving around to create pretty, tiny pieces); 100 g (3½ oz) crabmeat (one small tin); 250 g (9 oz) lean pork mince; 3 tbsp rice vinegar; 1 kohlrabi, peeled and julienned; 2 large carrots (or 4 small), peeled and julienned; stalks from 1 bunch fresh coriander, chopped into 2.5cm (1in) pieces; 1 tbsp granulated sugar; 1 tsp sea salt; vegetable oil, for frying; red bird’s-eye chillies, very finely sliced (to taste)

Preparation info

Feeds
4-6

Difficulty
Medium

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

Ingredients

For the Salad

1 kohlrabi, peeled and julienned
2 large carrots (or 4 small), peeled and julienned

Main course
Spring
Gluten-free

Method

For the salad: prepare the kohlrabi and carrots and put them into a bowl.
Take the coriander stalks and add to the vegetables, saving the leaves for another dish. (Tinh says most of the flavour is in the stalks!)
Add the sugar, salt and vinegar and mix well. Place into the fridge until needed.
For the spring rolls: In a bowl, mix the pork an